The entire panel definitely affirmed that France plays an important role in the shaping of food and hospitality trends -- nationally and internationally -- but is also the receiver of creative ideas from the U.S. and elsewhere.
In Eating the Enlightenment: Food and Science in Paris, E.C. Spary explores 18th century French cultural dynamics that remind us of the way contemporary consumers in post-industrial societies decide what and how to eat, especially those who can afford to make expensive choices.
Anyone who has paid attention to the news here in France during the past year has seen the articles and the investigative features on television exposing the shocking practice of restaurants all over the country.
While I'm all for protein at as many meals as possible -- I get hungry after about an hour if there isn't any -- a good ol' fashioned steak-and-potatoes is far from the only way to get protein on your plate.
Something's in the air. Perhaps a whiff of French cooking. This month's Food & Wine magazine is devoted to new French Classics and the New York Times' food section featured the cookbook from members of the French National Assembly.
While summer is a popular time to visit Paris, many of the most noteworthy and popular restaurants tend to close for all or part of August. This can be quite a challenge if you're hoping to sample delicious bistro food or haute cuisine.
Bouillabaisse is the traditional Provençal fish soup originated in the port city of Marseille, a hearty and delicious dinner. Marché Moderne in South Coast Plaza will be serving an authentic bouillabaisse for five nights, from July 13th to 17th.